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By The Toasted Pine Nut

Gluten Free Blueberry Muffins

Name: Gluten Free Blueberry Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 eggs; 1/3 cup coconut sugar; 1 teaspoon vanilla extract; 1/3 cup ghee, melted (refined coconut oil or unsalted butter works too); 1 1/2 cup blanched almond flour; 2 tablespoons tapioca flour; 3 teaspoons baking powder; 1 teaspoon sea salt; 1 cup blueberries

9 steps

Prep:10minCook:25min

These gluten free Blueberry Muffins are so fluffy, moist, and have delicious little blueberry bursts scattered throughout!

Updated at: Mon, 13 Jun 2022 15:29:43 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories175.6 kcal (9%)

Total Fat13.3 g (19%)

Carbs10.5 g (4%)

Sugars7.6 g (8%)

Protein4.2 g (8%)

Sodium259.5 mg (13%)

Fiber1.2 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

3eggs

⅓ cupcoconut sugar

1 teaspoonvanilla extract

⅓ cupghee

melted, refined coconut oil or unsalted butter works too

1 ½ cupblanched almond flour

2 tablespoonstapioca flour

3 teaspoonsbaking powder

1 teaspoonsea salt

1 cupblueberries

Instructions

Step 1

Preheat oven to 350F.

Step 2

Whisk together eggs, coconut sugar, vanilla, and ghee in a large bowl. I found it easiest to melt the ghee first before I measured it out and poured it into the wet mixture.

Step 3

Add the almond flour, tapioca flour, baking powder, and sea salt.

Step 4

Whisk the dry ingredients into the wet ingredients.

Step 5

Fold in the blueberries.

Step 6

Line the muffin tins.

Step 7

I like to use an ice cream scooper to scoop the batter into the individual muffin tins so you know you’re making them all even.

Step 8

Add a couple blueberries to the top of each muffin.